Leek wonton
By HarveyBrekke
For a long time, leeks have always been used to make dumplings, but never made wontons. Since I bought a noodle machine, I have basically stopped making dumplings at home, because the noodle machine makes wonton skins more labor-saving. As long as the dough is pressed thin and cut them into pieces, it will be okay. I didn't expect leek wontons to be so delicious. It's so convenient to make 100 of them at once. Put them in the refrigerator and freeze them. You can eat them if you want. Its characteristics: The homemade wonton skin is thinner, less moisture, and more delicate than the purely hand-rolled wonton skin. The noodle machine is a good partner.
Recipe Recommendations
- leek 500 grams
- meat emulsion 300 grams
- egg of 2
- water appropriate amount
- chicken essence appropriate amount
- shrimp skin appropriate amount
- laver appropriate amount
- slightly spicy
- cook
- an hour
- senior
Steps for Leek wonton
1
Prepare ingredients.
2
Wash the leeks, chop them up and place them in a basin.
3
Wash the ginger and minced, add cooking wine, salt, onion, and minced ginger to the meat paste, and stir the meat paste clockwise to make the meat paste tensiens.
4
Knock the eggs into a small bowl, add salt, beat well, stir-fry in a non-stick pan and mash.
5
Add mashed meat, minced eggs, salt, chicken essence, and sesame oil into the minced leeks.
6
Stir well.
7
Prepare flour and water.
8
Add water (no salt) to the flour and stir until fluffy.
9
Knead with your hands until the dough is white, and wake with plastic wrap for 20 minutes. After that, rub it a few more times and wake up for another 10 minutes.
10
After awakening, take out the dough and everything is in two.
11
Roll thin with a rolling pin and sprinkle dry powder on both sides.
12
Roll it several times with a noodle machine.
13
Sprinkle dry powder on both sides at a time.
14
In this way, the dough becomes thinner and thinner until it reaches the required thickness.
15
Soon after the dough is pressed, take it out and cut it, and the wonton skins are ready (100 homemade sheets).
16
Finally, wrap the leather one by one.
17
Put shrimp skins, seaweed, shredded mustard, onions, salt, chicken essence, sesame oil in a bowl, and add Lao Gan Ma (LG likes it) in another bowl.
18
Add boiling water.
19
Bring the water to a boil, add the wontons. After boiling, add a bowl of cold water and continue to cook until cooked. Remove, and add to the soup mixture.Leek wonton Make Tips
1. Knead the dough as firm as possible, and let it rest. 2. No need to add salt if using refined flour.